Menu
Dinner Tuesday-Saturday
Menus and Prices Subject to Change
Dinner Fall 2022
Cuisine that honors the poetry of nature and creativity
in pursuit of an immersive sensory dining experience.
Michelin Guide 2021
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Housemade Rosemary Foccacia
Organic Olive Oil
$5
Tellegio Fonduta $5
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spaghetti squash, comté & kale fritters
sofrito, za’atar
$15
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Creamy Kabocha Squash Soup
pickled shishito, foraged mushrooms, burgundy truffle
$17
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*lonely mountain farms baby greens
shinko pear, avocado, quinoa crispies, lemon vinaigrette, feta
$16
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Buratta
heirloom tomato, black garlic, padron, yuzu 7 spice
$20
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Grilled Monterey Squid
chickpea “mochi”, pluot, jimmy nardello emulsion, marcona almonds
$25
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*kanpachi crudo
namasu ,avocado, strawbanerro, furikake crisp
$23
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Uni Creme Brûlée
reserve caviar, yuzu tobiko, trout roe, crostini
$35
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Diver Scallops
truffled honey nut squash, pickled lemon cucumber, Thai basil rouille
$24
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1/2 Gigli
chanterelles , kale, fiscallini cheddar, creme friache fonduta *gluten free option available
$24
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Gigli
morel mushrooms, kale, early girl tomato, fiscallini cheddar, creme friache fonduta *gluten free option available
$48
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1/2 *lobster risotto
peas, leaks, pastis
$31
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*Lobster risotto
chard, leeks, pastis
$62
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1/2 porcini mushroom & black truffle ravioli “Francese”
$23
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Porcini mushroom & black truffle ravioli “Francese”
$46
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Baja Coast Grouper
toasted cous cous, crab, delicata squash, dragon tongue bean, poblano & seaweed
$42
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*Duck breast
duck confit, farro, cauliflower, carrot, k&J orchards peach & hot mustard
$42
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Dry Aged Prime NY Steak
a5 fat confit of little farms potato young broccoli, cipollini, chanterelle sherry jus or upgrade to 4 oz of A5 Wine Kobe $139
$54
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salt and pepper brussel sprouts
date & tamarind butter
$16
Desserts
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white chocolate & banana bread pudding
hazelnut chocolate sauce, malted vanilla ice cream
$13
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Chocolate souffle cake
berry compote, candied almonds, black sesame ice cream
$16
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Pistachio Cake
red wine poached K&J pears, pistachio ice cream
$13
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*makrut lime & coconut milk panna cotta
pine nut granola, matcha, local berries, rhubarb
$13
Fall 2022
Vegetarian Chefs Tasting Menu $165
Traditional Wine Pairing $99
Yolo Wine Pairing $300
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Spaghetti squash & comté/ kale fritter
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burrata/beets/sweet 100"s/black garlic/sunflower seed
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potato “mochi”/ French beans/pluot/cucumber
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toasted cous cous, delicata, romano, tom yum dashi
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porcini mushroom & black truffle ravioli
add périgord black truffle ($25)
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romanesco/ farro verde/ cauliflower/ carrot/ chestnut
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coconut panna cotta/ lime/ buckwheat granola/ summer fruit
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blackberry barvois/ white chocolate/ concord grape granita/ puffed rice
Executive Sous Chef Terry Don
Fall 2022
Chefs Tasting Menu $165
Chefs Counter Tasting Menu $185
Wine Pairing $99
Yolo Wine Pairing $300
Supplements
Black Truffle $25
Lobster Risotto $25
Wine Kobe A5 $79 2oz
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Squash Blossom & Lobster Sausage, Green Garlic, Gypsy Pepper
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Wild Japanese Kanpachi / Namasu/ Applenero / Avocado
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Uni Crème Brûlée
reserve caviar, trout roe, yuzu tobiko, crostini
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Striped Bass/Pearl Pasta/Crab/ Delicata/Romano Beans/Tom Yum Dashi
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Porcini & Truffle Ravioli
Chicken jus, lemon
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Broken Arrow Ranch Axis Venison/Pork Belly & French bean fricassee/ Chestnut/ Huckleberries
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Coconut Panna Cotta /rhubarb / Buckwheat Granola/ Lime
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Blackberry Bavarois/ White Chocolate/ Concord grape/Puffed Rice
Executive Chef Greg Lutes
Wine Pairings
Wine Pairing $99
Wine Pairings-
Reisling, Domaine Barmes-Buecher, Rosenberg, Alsace, 2017
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Garganega, Pra, Otto, Soave, Italy 2019
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Rose, Cremant De Loire M. Bonnamy, France, NV
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Sauvignon Blanc, Domaine Patrick Girault, “Le Grand Moulin” Loire, 2019
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Pinot Noir, Marchand Tawse, Burgundy, 2016
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Zinfandel, Dawn Hill Ranch, Arpeggio Estate, Sonoma Valley, 2017
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Moscato d’Asti, Romano Dogliotti, 2019
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Porto, Croft, Tawny, NV
Executive Chef Greg Lutes
YOLO Wine Pairing $300
June 2021 | Chefs Tasting Menu-
Viognier, Domaine Clusel-Roch, Condrieu, Rhone, 2019
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Sauvignon Blanc, Domaine Patrick Girault, “Le Grand Moulin” 2019, Loire
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“Invitation” Brut, Huré Frères, Champagne, NV
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Chardonnay, Domaine Tawse, Savigny-Les Beaune, Les Vergelesses, Burgundy
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Pinot Noir, Domaine Tawse, Savigny 1er Cru, Les Lavières, 2014
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Nebbiolo, Daniele Conterno, Panerole, Barolo, 2014
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Royal Tokaji, 5 Puttonyos Aszu, 2016
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Porto, Taylor Fladgate, 1994
Executive chef Greg Lutes
Dessert
*gluten free or can be
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Chocolate Soufflé Cake
Black Sesame ice cream, local berry compote, candied almonds
$13
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Pistachio Cake
red wine poached pear, pistachio ice cream
$13
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White Chocolate & Banana Bread Pudding
hazelnut chocolate sauce, malted ice cream
$13
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*Coconut Panna Cotta
Blackberries, husk cherries, pine nut granola, lime
$13
Dessert Wines
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Moscato D’ Asti, Romano Dogliotti, 2019
$15
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Royal Tokaji, 5 Puttonyos Aszu, 2016
$40
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Loupiac, Chateau Dauphine Rondeillon
$20
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Monbazillac, L’acienne, Cure, 2010
$18
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Comandaria, Teiakkae, 2012
$18
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Madeira, Rare Wine Co. Charleston, Reserve
$16
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Madeira, Rare Wine Co. New York, Reserve
$16
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Madeira, D’ Oliveiras, Malavazia, 1990
$35
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Madeira, Oliveiras, Malvazia, 1994
$27
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Porto, Croft, Tawny, Nv
$15
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Porto, Grahams Six Grapes
$12
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Porto, Taylor Fladgate, 1994
$40
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Porto, Fonseco, 1994
$40
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Porto, Taylor Fladgate, 30 Year Tawny
$35
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Porto, Taylor Fladgate, 20 Year Tawny
$25
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Porto, Taylor Fladgate 10 Year Tawny
$15
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Sherry, El Tresillo, Amontillado, Hidalgo, Jerez
$17
Illy Coffee
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Regular/Decaf
$4
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Espresso
$4
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Macchiato
$5
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Cappuccino
$5
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Latte
$6
Dammann Freres Tea $4
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Black
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Oolong caramel
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Green Mint
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Green
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Peppermint
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Chamomile
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Gunpowder Green